Classic Caesar Salad

"Inspired by the Register Guardian (a newspaper from Eugene Oregon USA). Posted by Juenessa Williams. Originally published in the Taste of Home magazine, October/November 2005 edition. There are thousands of versions of this recipe, but this is the simplest one I could find."
 
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Ready In:
20mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Preheat oven to 450°F.
  • Toss bread cubes with 1 tablespoon olive oil in large bowl, then spread on baking sheet.
  • Bake, uncovered, 8 to 10 minutes, turning occasionally, until uniformly golden brown.
  • Drain on paper towels and reserve.
  • Rub a large wooden salad bowl well with garlic; then discard the garlic.
  • Break romaine into bowl in bite-size pieces, drizzle with remaining 1/3 cup olive oil, and sprinkle with salt and pepper.
  • Break egg into bowl or drizzle egg product evenly over the lettuce.
  • Whisk the lemon juice and Worcestershire sauce together, then pour the resulting mixture over the lettuce.
  • Sprinkle in cheese.
  • Toss until every leaf glistens, top with croutons, toss again, then serve.

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RECIPE SUBMITTED BY

I'm a type-2 diabetic who loves to bake and regularly struggles through making meal-plans and cooking nightly. I don't have a big freezer but am a big fan of OAMC.
 
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